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Tiranga Sooji Idli 🇮🇳 | No Colour Mixing  3-Layer Tiranga Idli at Home | Perfect Republic Day Recipe


 Tiranga Sooji Idli 🇮🇳 

Here’s a clean, EASY & quick Tiranga Sooji Idli recipe, structured exactly like my other detailed recipes — ideal for breakfast / easy dinner / Republic Day / use.

💚🤍🧡 Tiranga Sooji Idli Recipe at Home 🏡

(Easy • Simple • Extremely Delicious)
Perfect Winter Special Breakfast & Light Dinner Idea

🔥 Keywords

Tiranga Sooji Idli 🇮🇳 | No Colour Mixing  3-Layer Tiranga Idli at Home | Perfect Republic Day Recipe

  • Tiranga Sooji Idli 🇮🇳 | No Colour Mixing | Winter Special
  • 3-Layer Tiranga Idli at Home | Perfect Republic Day Recipe
  • Soft & Spongy Tiranga Idli Without Steamer Tricks
  • Tiranga Breakfast Recipe | Kids & Family Special

📝 Summary

Tiranga Sooji Idli is a soft, fluffy, three-layer steamed breakfast made using sooji and curd, naturally coloured with palak (green) and carrot (orange).
This recipe teaches perfect layering, partial steaming technique, clean colours, and easy demoulding — without artificial colours.

Tiranga Sooji / Rawa Idli 🇮🇳

ℹ️ About This Recipe

  • Cuisine: Indian
  • Meal Type: Breakfast / Light Dinner
  • Special: Winter Special, Kids Friendly, Republic Day Special
  • Difficulty Level: Easy (with technique)

⏱ Cooking Time

  • Preparation: 15 mins
  • Resting Time: 2 hours
  • Steaming Time: 15–18 mins
  • Total Time: ~2 hrs 30 mins

🍳 Equipment Used

  • Mixing bowl
  • Grinder jar
  • Strainer
  • Idli steamer
  • Katoris / Idli moulds
  • Spoon & spatula
  • Knife / toothpick

🧺 Ingredients (Perfect Measurements)

Base Batter

  • Sooji (Rava) – 2 cups
  • Fresh curd – 1 cup
  • Salt – 2 tsp
  • Water – 2 tbsp (adjust)
  • Batter consistency – Soft dough-like, thick (not runny)

Green Layer

  • Palak – 1 cup
  • Water – ¼ cup
  • Baking soda – ¼ tsp

White Layer

  • Buttermilk – ¼ cup
  • Baking soda – ⅛ tsp

Orange Layer

  • Carrot – 1 cup
  • Turmeric – ¼ tsp
  • Water – ¼ cup
  • Baking soda – ¼ tsp

🔑 One Secret Tip (VERY IMPORTANT)

👉 Add baking soda ONLY just before steaming each layer.
This keeps layers sharp, fluffy, and prevents colour bleeding.

👩‍🍳 Preparation & Step-by-Step Instructions

1️⃣ Base Batter Preparation

  1. Take sooji and curd in a bowl
  2. Add salt and 2 tbsp water
  3. Mix to make thick, soft dough-like batter
  4. Rest covered for 2 hours

2️⃣ Divide Batter

After resting:

  • Divide batter into 3 equal portions
  • Batter should be slightly thick

3️⃣ Prepare Natural Juices

Green:

  • Grind palak + water → strain → keep juice

Orange:

  • Grind carrot + turmeric + water → strain → keep juice

4️⃣ Steaming Setup

  • Preheat steamer with water
  • Grease katoris lightly

5️⃣ Green Layer (First Layer)

  1. Mix palak juice into 1st batter portion
  2. Add ¼ tsp baking soda
  3. Pour 1 tbsp batter into each katori
  4. Tap gently to level
  5. Steam 3–4 mins on medium flame
    ✔ Layer should set, not fully cook

6️⃣ White Layer (Second Layer)

  1. Mix buttermilk into 2nd portion
  2. Add ⅛ tsp baking soda
  3. Open lid gently
  4. Pour 1 tbsp white batter slowly
  5. Steam again 3–4 mins

7️⃣ Orange Layer (Final Layer)

  1. Mix carrot juice into 3rd portion
  2. Add ¼ tsp baking soda
  3. Pour 1 tbsp batter (¾ full only)
  4. Steam 6–7 mins till fully cooked

8️⃣ Resting

  • Switch off flame
  • Rest idlis 5–8 mins

🔥 Steaming Rules (VERY IMPORTANT)

✔ Medium flame only
✔ Don’t shake katoris
✔ Open lid gently
✨ Never pour all layers raw together
✨ Partial steaming = sharp colours
✨ Thicker batter = clean layers

💚🤍🧡 Perfect Tiranga Idli — no colour mixing!

🥣 Tiranga Idli – Demoulding Method

  • Rest 6–8 mins
  • Run knife/toothpick around edges
  • Dip katori bottom in warm water (10 sec)
  • Invert plate gently
  • Tap once, lift slowly

✨ Pro Tip:
Demould when warm, not hot

🍽 Serving Ideas

  • Coconut chutney
  • Tiranga chutney
  • Vegetable sambar
  • Tomato garlic chutney
  • Kids lunch plate with butter

🎒 Tiffin Packing Tips

  • Cool completely
  • Wrap in butter paper
  • Add dry chutney sachet
  • Avoid stacking when hot

❄ Storage & Shelf Life

  • Room temperature: 6–8 hours
  • Refrigerated: 24 hours
  • Re-steam 2–3 mins before serving

🌿 Benefits

  • No artificial colours
  • Kid-friendly & nutritious
  • Good for digestion (sooji + curd)
  • Visual appeal boosts appetite

🔄 Uses of This Recipe

  • Republic Day breakfast
  • Kids tiffin
  • Party starter
  • School competition food
  • Instagram reels / YouTube content

💡 Tips & Tricks

  • Batter thickness decides layers
  • Always strain vegetable juice
  • Don’t over-steam first two layers
  • Grease moulds lightly, not excess

❓ FAQs

Q. Can I steam all layers together?
❌ No, colours will mix.

Q. Can I skip baking soda?
Texture won’t be fluffy.

Q. Can I use edible colours?
Yes, but natural colours look better.

✅ What Will You Learn From This Recipe?

  • How to make perfect 3-layer idli
  • Partial steaming technique
  • Colour separation method
  • Demoulding without breaking
  • Natural food colouring ratios

✅ What Queries Does This Recipe Answer?

  • How to make Tiranga Idli at home?
  • Why partial steaming is important?
  • How to avoid colour mixing?
  • How to demould layered idli easily?
  • Correct batter consistency for layers?

🎯Questions

  • Would you try Tiranga Idli for Republic Day? 🇮🇳
  • Which layer is your favourite — 💚 🤍 or 🧡?
  • Want Tiranga Dhokla or Tiranga Sandwich next?
  • Should I share kids-friendly Tiranga snacks?

🌟 Conclusion

This Tiranga Sooji Idli recipe is easy, foolproof, visually stunning, and perfect for winter breakfast, kids tiffin, and national celebrations.
Follow the partial steaming rule and enjoy clean, soft, colourful idlis every time 💚🤍🧡

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